{"id":161032,"date":"2025-07-08T09:09:30","date_gmt":"2025-07-08T07:09:30","guid":{"rendered":"http:\/\/biocon-enzymes.com\/sectores\/enzims-postres-rebosteria\/"},"modified":"2026-06-11T11:55:01","modified_gmt":"2026-06-11T09:55:01","slug":"enzims-postres-rebosteria","status":"publish","type":"sectores","link":"https:\/\/biocon-enzymes.com\/ca\/sectores\/enzims-postres-rebosteria\/","title":{"rendered":"Enzims per a postres i rebosteria"},"content":{"rendered":"

[vc_row row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb2″ top_padding=\u00bb3″ bottom_padding=\u00bb3″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ content_parallax=\u00bb0″ uncode_shortcode_id=\u00bb162675″][vc_column width=\u00bb1\/1″][vc_column_text border_color=\u00bbcolor-131781″ border_style=\u00bbsolid\u00bb uncode_shortcode_id=\u00bb431206″ css=\u00bb.vc_custom_1757063896467{border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 6px !important;padding-left: 18px !important;}\u00bb border_color_type=\u00bbuncode-palette\u00bb]Gr\u00e0cies a la seva especificitat, permeten controlar processos cr\u00edtics com ara la fermentaci\u00f3, la retenci\u00f3 d’humitat o l’estabilitat estructural, fins i tot en formulacions complexes com les sense gluten. L’\u00fas millora la qualitat del producte final i facilita el desenvolupament de noves receptes m\u00e9s saludables, sostenibles i funcionals, sense comprometre ni la tradici\u00f3 ni la innovaci\u00f3.[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb0″ top_padding=\u00bb3″ bottom_padding=\u00bb2″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ content_parallax=\u00bb0″ uncode_shortcode_id=\u00bb615085″][vc_column column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0″ width=\u00bb1\/12″ uncode_shortcode_id=\u00bb126707″][\/vc_column][vc_column column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ override_padding=\u00bbyes\u00bb column_padding=\u00bb2″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb-5″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb5\/12″ uncode_shortcode_id=\u00bb454098″][vc_custom_heading text_size=\u00bbh3″ uncode_shortcode_id=\u00bb703702″]Beneficis dels enzims a la rebosteria i postres[\/vc_custom_heading][vc_column_text text_lead=\u00bbyes\u00bb uncode_shortcode_id=\u00bb118686″]Les postres formen part essencial de lexperi\u00e8ncia gastron\u00f2mica. M\u00e9s enll\u00e0 del sabor, es valoren per la seva textura, frescor i aparen\u00e7a. Per aconseguir aquestes qualitats sense rec\u00f3rrer a additius artificials, els enzims ofereixen solucions naturals que transformen els ingredients durant el proc\u00e9s d’elaboraci\u00f3. Actuen directament sobre midons, prote\u00efnes i sucres, modificant-ne l’estructura i el comportament per optimitzar la qualitat final del producte.[\/vc_column_text][\/vc_column][vc_column column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0″ width=\u00bb1\/12″ uncode_shortcode_id=\u00bb490238″][\/vc_column][vc_column column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb5\/12″ uncode_shortcode_id=\u00bb198445″ css=\u00bb.vc_custom_1753173660244{padding-left: 18px !important;}\u00bb][vc_single_image media=\u00bb161037″ media_width_percent=\u00bb100″ media_ratio=\u00bbfour-five\u00bb uncode_shortcode_id=\u00bb188603″][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb3″ top_padding=\u00bb2″ bottom_padding=\u00bb2″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ content_parallax=\u00bb0″ uncode_shortcode_id=\u00bb823435″][vc_column column_width_percent=\u00bb100″ align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/1″ uncode_shortcode_id=\u00bb190716″][uncode_lottie json=\u00bbhttp:\/\/biocon-enzymes.com\/wp-content\/themes\/uncode-child\/lottie\/enzim-2.json\u00bb speed=\u00bb10″ frame_from=\u00bb0″ frame_to=\u00bb100″ media_width_percent=\u00bb60″ uncode_shortcode_id=\u00bb157232″ title=\u00bbEnzima 01 Animation\u00bb][vc_column_text uncode_shortcode_id=\u00bb192353″]La seva incorporaci\u00f3 permet millorar la textura, real\u00e7ar les aromes, conservar la frescor per m\u00e9s temps i adaptar les receptes a noves demandes del mercat, com a productes sense gluten o amb millor perfil nutricional. A m\u00e9s, afavoreixen processos de producci\u00f3 m\u00e9s sostenibles, reduint l’\u00fas de recursos i minimitzant el malbaratament. Vegem-ne alguns exemples:[\/vc_column_text][vc_empty_space empty_h=\u00bb2″][vc_row_inner row_inner_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb2″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb102435″][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb2″ style=\u00bbdark\u00bb back_color=\u00bbcolor-142452″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/3″ uncode_shortcode_id=\u00bb472652″ back_color_type=\u00bbuncode-palette\u00bb][vc_custom_heading text_color=\u00bbcolor-131781″ heading_semantic=\u00bbdiv\u00bb text_height=\u00bbfontheight-165196″ css_animation=\u00bbcurtain-words\u00bb uncode_shortcode_id=\u00bb145268″ text_color_type=\u00bbuncode-palette\u00bb]1[\/vc_custom_heading][vc_custom_heading text_color=\u00bbcolor-475114″ heading_semantic=\u00bbh3″ text_size=\u00bbh5″ uncode_shortcode_id=\u00bb136928″ text_color_type=\u00bbuncode-palette\u00bb]Millora de la textura i estructura[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb116528″]Els enzims permeten obtenir masses, per exemple, m\u00e9s homog\u00e8nies, lleugeres i amb una millor retenci\u00f3 d’aire durant el fornejat. Aix\u00f2 es tradueix en una molla esponjosa i estable, amb una textura agradable al paladar. Enzims com les transglutaminases reforcen les xarxes proteiques, mentre que les amilases actuen sobre els midons per afavorir una fermentaci\u00f3 eficient i una expansi\u00f3 controlada durant la cocci\u00f3.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb2″ override_padding=\u00bbyes\u00bb column_padding=\u00bb2″ style=\u00bbdark\u00bb back_color=\u00bbcolor-142452″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/3″ uncode_shortcode_id=\u00bb132227″ back_color_type=\u00bbuncode-palette\u00bb][vc_custom_heading text_color=\u00bbcolor-131781″ heading_semantic=\u00bbdiv\u00bb text_height=\u00bbfontheight-165196″ css_animation=\u00bbcurtain-words\u00bb uncode_shortcode_id=\u00bb154083″ text_color_type=\u00bbuncode-palette\u00bb]2[\/vc_custom_heading][vc_custom_heading text_color=\u00bbcolor-475114″ heading_semantic=\u00bbh3″ text_size=\u00bbh5″ uncode_shortcode_id=\u00bb137037″ text_color_type=\u00bbuncode-palette\u00bb]Perllongament de la frescor[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb144980″]Despr\u00e9s de l’enfornat, alguns productes perden r\u00e0pidament la frescor a causa de la retrogradaci\u00f3 del mid\u00f3. Certs enzims ajuden a mantenir la humitat interna i retarden aquest proc\u00e9s, perllongant la textura tendra del producte sense necessitat de conservants artificials. Aix\u00f2 \u00e9s clau per a rebosteria industrial i productes amb llarga vida \u00fatil.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb2″ override_padding=\u00bbyes\u00bb column_padding=\u00bb2″ style=\u00bbdark\u00bb back_color=\u00bbcolor-142452″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/3″ uncode_shortcode_id=\u00bb486292″ back_color_type=\u00bbuncode-palette\u00bb][vc_custom_heading text_color=\u00bbcolor-131781″ heading_semantic=\u00bbdiv\u00bb text_height=\u00bbfontheight-165196″ css_animation=\u00bbcurtain-words\u00bb uncode_shortcode_id=\u00bb124779″ text_color_type=\u00bbuncode-palette\u00bb]3[\/vc_custom_heading][vc_custom_heading text_color=\u00bbcolor-475114″ heading_semantic=\u00bbh3″ text_size=\u00bbh5″ uncode_shortcode_id=\u00bb141928″ text_color_type=\u00bbuncode-palette\u00bb]Potenciaci\u00f3 del sabor i l’aroma[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb783999″]Enzims com les proteases descomponen les prote\u00efnes en p\u00e8ptids i amino\u00e0cids que intensifiquen el sabor natural.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb2″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb102435″][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb2″ style=\u00bbdark\u00bb back_color=\u00bbcolor-142452″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/3″ uncode_shortcode_id=\u00bb472652″ back_color_type=\u00bbuncode-palette\u00bb][vc_custom_heading text_color=\u00bbcolor-131781″ heading_semantic=\u00bbdiv\u00bb text_height=\u00bbfontheight-165196″ css_animation=\u00bbcurtain-words\u00bb uncode_shortcode_id=\u00bb758184″ text_color_type=\u00bbuncode-palette\u00bb]4[\/vc_custom_heading][vc_custom_heading text_color=\u00bbcolor-475114″ heading_semantic=\u00bbh3″ text_size=\u00bbh5″ uncode_shortcode_id=\u00bb345025″ text_color_type=\u00bbuncode-palette\u00bb]Millora del valor nutricional[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb207281″]L’acci\u00f3 enzim\u00e0tica tamb\u00e9 permet augmentar la biodisponibilitat de nutrients. En descompondre macromol\u00e8cules en formes m\u00e9s simples, l’organisme pot absorbir millor els components beneficiosos de l’aliment. Aix\u00f2 \u00e9s especialment rellevant en productes pensats per a poblacions sensibles o amb requeriments espec\u00edfics.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb2″ override_padding=\u00bbyes\u00bb column_padding=\u00bb2″ style=\u00bbdark\u00bb back_color=\u00bbcolor-142452″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/3″ uncode_shortcode_id=\u00bb132227″ back_color_type=\u00bbuncode-palette\u00bb][vc_custom_heading text_color=\u00bbcolor-131781″ heading_semantic=\u00bbdiv\u00bb text_height=\u00bbfontheight-165196″ css_animation=\u00bbcurtain-words\u00bb uncode_shortcode_id=\u00bb249666″ text_color_type=\u00bbuncode-palette\u00bb]5[\/vc_custom_heading][vc_custom_heading text_color=\u00bbcolor-475114″ heading_semantic=\u00bbh3″ text_size=\u00bbh5″ uncode_shortcode_id=\u00bb147641″ text_color_type=\u00bbuncode-palette\u00bb]Reducci\u00f3 de costos i efici\u00e8ncia en els processos[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb969686″]L’\u00fas d’enzims accelera processos com la fermentaci\u00f3 i millora l’estabilitat de les masses, cosa que permet reduir temps d’elaboraci\u00f3, minimitzar minves i estandarditzar la qualitat. A llarg termini, aix\u00f2 es tradueix en una efici\u00e8ncia operativa m\u00e9s gran i reducci\u00f3 de costos.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb2″ override_padding=\u00bbyes\u00bb column_padding=\u00bb2″ style=\u00bbdark\u00bb back_color=\u00bbcolor-142452″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/3″ uncode_shortcode_id=\u00bb486292″ back_color_type=\u00bbuncode-palette\u00bb][vc_custom_heading text_color=\u00bbcolor-131781″ heading_semantic=\u00bbdiv\u00bb text_height=\u00bbfontheight-165196″ css_animation=\u00bbcurtain-words\u00bb uncode_shortcode_id=\u00bb239242″ text_color_type=\u00bbuncode-palette\u00bb]6[\/vc_custom_heading][vc_custom_heading text_color=\u00bbcolor-475114″ heading_semantic=\u00bbh3″ text_size=\u00bbh5″ uncode_shortcode_id=\u00bb152946″ text_color_type=\u00bbuncode-palette\u00bb]Desenvolupament de productes sense al\u00b7l\u00e8rgens[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb213908″]En formulacions sense gluten, els enzims ajuden a reproduir les propietats estructurals i sensorials del gluten, sense necessitat d’additius complexos. Combinacions espec\u00edfiques permeten eliminar la prote\u00efna del gluten de les mat\u00e8ries primeres o crear noves xarxes proteiques amb una funcionalitat similar, aconseguint resultats comparables als productes tradicionals.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb0″ top_padding=\u00bb4″ bottom_padding=\u00bb4″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ content_parallax=\u00bb0″ uncode_shortcode_id=\u00bb785602″ css=\u00bb.vc_custom_1753090309449{padding-right: 18px !important;}\u00bb][vc_column column_width_percent=\u00bb100″ gutter_size=\u00bb3″ override_padding=\u00bbyes\u00bb column_padding=\u00bb3″ overlay_color=\u00bbcolor-138342″ overlay_alpha=\u00bb100″ overlay_animated=\u00bbyes\u00bb overlay_animated_1_color=\u00bbcolor-xsdn\u00bb 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uncode_shortcode_id=\u00bb134604″][vc_custom_heading heading_semantic=\u00bbp\u00bb text_size=\u00bbh3″ uncode_shortcode_id=\u00bb105368″]Contacta’ns per desenvolupar solucions sense gluten[\/vc_custom_heading][vc_raw_js]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[\/vc_raw_js][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ style=\u00bblight\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/6″ uncode_shortcode_id=\u00bb946419″][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column width=\u00bb1\/3″][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb0″ top_padding=\u00bb2″ bottom_padding=\u00bb3″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ content_parallax=\u00bb0″ uncode_shortcode_id=\u00bb690862″][vc_column column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0″ width=\u00bb1\/12″ uncode_shortcode_id=\u00bb126707″][\/vc_column][vc_column column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ override_padding=\u00bbyes\u00bb column_padding=\u00bb2″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb-5″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb5\/12″ uncode_shortcode_id=\u00bb454098″][vc_custom_heading text_size=\u00bbh3″ uncode_shortcode_id=\u00bb193480″]Enzims al panettone[\/vc_custom_heading][vc_column_text text_lead=\u00bbyes\u00bb uncode_shortcode_id=\u00bb111299″]El panettone \u00e9s un exemple ideal per mostrar el potencial dels enzims en rebosteria. Es tracta d’un producte t\u00e8cnicament exigent que requereix una estructura airejada, una molla el\u00e0stica, una aroma desenvolupada i una conservaci\u00f3 perllongada. Els enzims permeten assolir aquests objectius de forma natural i eficient.[\/vc_column_text][\/vc_column][vc_column column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0″ width=\u00bb1\/12″ uncode_shortcode_id=\u00bb490238″][\/vc_column][vc_column column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb5\/12″ uncode_shortcode_id=\u00bb198445″ css=\u00bb.vc_custom_1753173660244{padding-left: 18px !important;}\u00bb][vc_single_image media=\u00bb161036″ media_width_percent=\u00bb100″ media_ratio=\u00bbfour-five\u00bb uncode_shortcode_id=\u00bb169494″][\/vc_column][\/vc_row][vc_row row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb2″ top_padding=\u00bb4″ bottom_padding=\u00bb4″ back_color=\u00bbcolor-475114″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ content_parallax=\u00bb0″ uncode_shortcode_id=\u00bb739790″ back_color_type=\u00bbuncode-palette\u00bb][vc_column column_width_percent=\u00bb100″ align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/1″ uncode_shortcode_id=\u00bb111110″][vc_custom_heading heading_semantic=\u00bbh3″ text_size=\u00bbh4″ uncode_shortcode_id=\u00bb192594″]Exemples pr\u00e0ctics[\/vc_custom_heading][vc_empty_space empty_h=\u00bb1″][vc_row_inner row_inner_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb173919″ css=\u00bb.vc_custom_1752756235575{padding-top: 18px !important;padding-bottom: 18px !important;}\u00bb][vc_column_inner width=\u00bb1\/2″][vc_custom_heading text_color=\u00bbcolor-131781″ heading_semantic=\u00bbh3″ text_size=\u00bbh5″ uncode_shortcode_id=\u00bb179242″ text_color_type=\u00bbuncode-palette\u00bb]Estabilitat i volum en llargues fermentacions[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″ uncode_shortcode_id=\u00bb114603″][vc_separator sep_color=\u00bbcolor-131781″ css_animation=\u00bbleft-t-right\u00bb uncode_shortcode_id=\u00bb179018″ sep_color_type=\u00bbuncode-palette\u00bb el_width=\u00bb50%\u00bb el_height=\u00bb6px\u00bb][vc_column_text uncode_shortcode_id=\u00bb302866″]En l’elaboraci\u00f3 del panettone, una fermentaci\u00f3 perllongada \u00e9s essencial per desenvolupar l’aroma i la textura adequats. La transglutaminasa s’utilitza per estabilitzar les prote\u00efnes presents a la massa, creant enlla\u00e7os creuats que en reforcen la xarxa interna. Aix\u00f2 permet que la massa suporti millor la fermentaci\u00f3 llarga sense perdre integritat, i que durant el fornejat mantingui el seu volum i forma amb una molla ben estructurada.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb171808″ css=\u00bb.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}\u00bb][vc_column_inner width=\u00bb1\/2″][vc_custom_heading text_color=\u00bbcolor-131781″ heading_semantic=\u00bbh3″ text_size=\u00bbh5″ uncode_shortcode_id=\u00bb644665″ text_color_type=\u00bbuncode-palette\u00bb]Optimitzaci\u00f3 de l’activitat dels llevats[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″ uncode_shortcode_id=\u00bb123226″][vc_separator sep_color=\u00bbcolor-131781″ css_animation=\u00bbleft-t-right\u00bb uncode_shortcode_id=\u00bb179018″ sep_color_type=\u00bbuncode-palette\u00bb el_width=\u00bb50%\u00bb el_height=\u00bb6px\u00bb][vc_column_text uncode_shortcode_id=\u00bb948411″]Durant la fermentaci\u00f3, les amilases actuen sobre els midons per alliberar sucres simples que serveixen com a aliment per als llevats. Aix\u00f2 genera una fermentaci\u00f3 m\u00e9s activa i homog\u00e8nia, que es tradueix en una producci\u00f3 m\u00e9s gran de gasos i, per tant, en una textura m\u00e9s lleugera i airejada. A m\u00e9s, millora el perfil arom\u00e0tic del panettone, potenciant-ne el sabor natural.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb171808″ css=\u00bb.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}\u00bb][vc_column_inner width=\u00bb1\/2″][vc_custom_heading text_color=\u00bbcolor-131781″ heading_semantic=\u00bbh3″ text_size=\u00bbh5″ uncode_shortcode_id=\u00bb117159″ text_color_type=\u00bbuncode-palette\u00bb]Conservaci\u00f3 sense conservants[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″ uncode_shortcode_id=\u00bb123226″][vc_separator sep_color=\u00bbcolor-131781″ css_animation=\u00bbleft-t-right\u00bb uncode_shortcode_id=\u00bb179018″ sep_color_type=\u00bbuncode-palette\u00bb el_width=\u00bb50%\u00bb el_height=\u00bb6px\u00bb][vc_column_text uncode_shortcode_id=\u00bb293714″]Despr\u00e9s de l’enfornat, certs enzims eviten que la molla s’endureixi r\u00e0pidament. En endarrerir la retrogradaci\u00f3 del mid\u00f3, contribueixen a mantenir la humitat del producte durant m\u00e9s temps. Aix\u00f2 es tradueix en una textura tendra i agradable durant diversos dies, cosa que amplia la vida \u00fatil sense necessitat de conservants artificials.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb171808″ css=\u00bb.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}\u00bb][vc_column_inner width=\u00bb1\/2″][vc_custom_heading text_color=\u00bbcolor-131781″ heading_semantic=\u00bbh3″ text_size=\u00bbh5″ uncode_shortcode_id=\u00bb133351″ text_color_type=\u00bbuncode-palette\u00bb]Panettone sense gluten amb textura millorada[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″ uncode_shortcode_id=\u00bb123226″][vc_separator sep_color=\u00bbcolor-131781″ css_animation=\u00bbleft-t-right\u00bb uncode_shortcode_id=\u00bb179018″ sep_color_type=\u00bbuncode-palette\u00bb el_width=\u00bb50%\u00bb el_height=\u00bb6px\u00bb][vc_column_text uncode_shortcode_id=\u00bb844904″]En versions sense gluten, l\u201fabs\u00e8ncia de la xarxa proteica del blat pot comprometre l\u201festructura. Per solucionar-ho, s’apliquen combinacions enzim\u00e0tiques com a proteases per modificar les prote\u00efnes presents i transglutaminases per crear noves unions entre elles. Aix\u00ed s’obt\u00e9 una massa amb la cohesi\u00f3 i elasticitat necess\u00e0ries per desenvolupar una bona molla, fins i tot sense gluten.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb171808″ css=\u00bb.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}\u00bb][vc_column_inner width=\u00bb1\/2″][vc_custom_heading text_color=\u00bbcolor-131781″ heading_semantic=\u00bbh3″ text_size=\u00bbh5″ uncode_shortcode_id=\u00bb116656″ text_color_type=\u00bbuncode-palette\u00bb]Facilitat d’\u00fas en processos industrials o artesanals[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″ uncode_shortcode_id=\u00bb123226″][vc_separator sep_color=\u00bbcolor-131781″ css_animation=\u00bbleft-t-right\u00bb uncode_shortcode_id=\u00bb179018″ sep_color_type=\u00bbuncode-palette\u00bb el_width=\u00bb50%\u00bb el_height=\u00bb6px\u00bb][vc_column_text uncode_shortcode_id=\u00bb489073″]Els enzims utilitzats en panettone s’integren f\u00e0cilment al proc\u00e9s. Poden afegir-se a la fase de barreja o fermentaci\u00f3 sense modificar la resta de la recepta. La seva dosificaci\u00f3 \u00e9s baixa i la seva efic\u00e0cia alta, cosa que permet resultats consistents sense afectar negativament el sabor ni la percepci\u00f3 natural del producte.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb2″ top_padding=\u00bb3″ bottom_padding=\u00bb3″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ content_parallax=\u00bb0″ uncode_shortcode_id=\u00bb162675″][vc_column width=\u00bb1\/1″][vc_column_text border_color=\u00bbcolor-131781″ border_style=\u00bbsolid\u00bb uncode_shortcode_id=\u00bb431206″ css=\u00bb.vc_custom_1757063896467{border-top-width: 0px !important;border-right-width: […]<\/p>\n","protected":false},"featured_media":160548,"menu_order":0,"template":"","meta":{"_acf_changed":false,"content-type":""},"class_list":["post-161032","sectores","type-sectores","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nEnzims per a Rebosteria i Postres - Biocon<\/title>\n<meta name=\"description\" content=\"Coneix com els enzims per a rebosteria milloren la textura, el sabor i la conservaci\u00f3 de les postres. 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